Stuffed Butternut Pumpkin

Gluten-free and sugar-free.  This bad boy does have a nice dose of cheese in it, and some meat.  To avoid the dairy, sub out for eggs to bind.  To avoid the meat, sub out for chopped vege (corn, capsicum & broccoli heads). 

This is another dish that can be made a day or two ahead so a good one if you are meal prepping in advance. Just times everything by how many you want to make. 

Ingredients (serves two)

  • ½ medium sized butternut pumpkin
  • ¾ cup ricotta cheese
  • 1 tablespoon grated Colby cheese (or parmesan)
  • ½ rasher bacon
  • Cup spinach roughly chopped
  • Garlic
  • Turmeric powder
  • Cumin powder
  • Salt (Himalayan or Celtic) and pepper

Other ingredient options

  • 5 mushrooms chopped finely
  • 2 tablespoons toasted pine nuts
  • Corn kernels
  • Chilli, fennel seeds, thyme, coriander, chives


  1. Scrape out the seeds of the pumpkin, cut a small v out from just below the stem to ¾ way down the pumpkin at no more than ½ depth of pumpkin. The cut out pumpkin can be used in other dishes.
  2. Place ½ pumpkin on baking tray and cook at 180 C for approx. 35 mins. (NB: cooking time depends on the size of the pumpkin)
  3. While the pumpkin is cooking, add all of the other ingredients together and mix well.
  4. Take the pumpkin out and carefully (because it's hot) put the stuffing in the hole and down the cut out v.
  5. Return to the oven for 20 minutes. If you are not sure its cooked, a fork should go in smoothly.


RecipesEmily Banks